Ingredients:

  • 2 lbs Baby Yukon Gold potatoes, halved
  • 1/4 cup low-sodium chicken stock
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup unsalted butter, cubed
  • 6 cloves fresh garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Place the halved baby potatoes into the base of a 6-quart slow cooker. Pour the chicken stock over the potatoes to provide necessary steam for the infusion process.
  2. Scatter the cubed butter and minced garlic evenly over the top of the potatoes. Do not stir at this stage to allow the butter to melt downward through the potatoes during heating.
  3. Cover and cook on High for 4 hours until the potatoes are fork-tender and the garlic aroma is fragrant.
  4. Remove the lid and sprinkle with Italian seasoning and grated Parmesan cheese. Use a silicon spatula to gently fold the potatoes in the garlic butter emulsion at the bottom of the pot.
  5. Let the potatoes sit uncovered for 5 minutes to allow the sauce to thicken and adhere to the skins. Garnish with fresh parsley before serving.